Macaroni and Cheese with Peperoncini and Feta Spread

ingredients

• 1 pound dry macaroni noodles
• ¼ c. butter
• 1 Tbsp. Mezzetta® Italian Extra Virgin Olive Oil
• 2 Tbsp. onion, minced
• ½ Tbsp. Mezzetta® Crushed Garlic
• 1 bay leaf
• Pinch of cayenne/chili flake and nutmeg, both
• ¼ c. All purpose flour
• 6 c. milk, heated (plus additional if needed to thin out cheese sauce)
• 2 c. Monterey jack cheese, shredded (can purchase cheese blend with provolone and mozzarella)
• 1 jar Mezzetta® Peperoncini and Feta Sandwich Spread
• Salt and pepper to taste
• 1 c. bread crumbs, buttered

preparation

Preheat oven to broil.

Bring a large pot of water to a rolling boil.  Add a generous amount of salt to the water so it’s “salty like the sea.”

In a medium sauce pot over medium heat, add butter, olive oil and onion.  Sauté until onions are soft and translucent, about 5 minutes.  Stir in the garlic and add the bay leaf, pinch of cayenne or chili flake and nutmeg, then add flour.  Stir continuously for 3-5 minutes until flour and butter become well blended and start to bubble.  Slowly whisk in milk until incorporated.  When sauce begins to boil, turn heat down and cook for 5 minutes.  Stir in shredded cheese, pepperoncini and feta spread, and season with salt and pepper to taste.

After macaroni noodles finish cooking according to package instructions, add all noodles to cheese sauce and mix until sauce is evenly distributed.

In a buttered baking dish, add macaroni and cheese, spread into an even layer.  Sprinkle buttered bread crumbs on top.  Place under broiler just until bread crumbs start to brown, about 5 minutes.

*Feel free to substitute Jalapeño Sandwich Spread any of your favorite Mezzetta Sandwich Spreads for this recipe.